Pork and leek dumplings(zhu rou jiu cai shui jiao )

Pork and leek dumplings

Introduction:

"Pork and leek dumplings are the most common, homely and delicious classic dumplings. Without additional seasoning, simple oil salt soy sauce is enough to set off the delicious and tender taste of leeks. "

Production steps:

Step 1: put the flour into the bowl, add 2 grams of salt, add water and knead it into a slightly smooth dough, cover it with wet cloth or plastic wrap for about 40 minutes before using

Step 2: fresh pork stuffing ready

Step 3: add vegetable oil, salt, soy sauce seasoning, if particularly dry, you can add a small amount of water, so that the meat tastes strong

Step 4: wash the leeks and throw away the excess water

Step 5: cut into small pieces

Step 6: add into the stewed meat stuffing and stir well

Step 7: take a proper amount of dough, rub long strips on the chopping board, cut small dosage pieces of the same size, and roll them into small round skin with thin edge and slightly thick middle

Step 8: make dumplings according to your own way

Step 9: Boil the water in the pot, put in a proper amount of dumplings, use a spoon to push the water along the edge of the pot to make the water move, so that the dumplings will not stick, this action should be done from time to time; after the water is boiled, point in half a bowl of cold water to cool the water, use the water temperature to ripen the stuffing in the dumplings, boil it twice, point cold water twice, and wait until the dumpling's stomach is bulging and round It's out of the pot

Step 10: dip in vinegar, chili oil, or add garlic to your taste. The delicious pork and leek dumplings are satisfying! In fact, delicious is so simple!

Materials required:

Flour: 500g

Clear water: About 300g

Leek: 400g

Pork stuffing: 300g

Salt: right amount

Vegetable oil: 30g

Soy sauce: 30g

Note: the amount of flour and water is only a reference, but the dumpling surface should be kneaded into a slightly soft dough, and a little salt should be added at the same time, so that the boiled dumpling skin will be soft, muscular, and not easy to stick; pork and leek stuffing is also a reference, please adjust according to your own taste and food consumption; in the process of cooking dumplings, always use a spoon to push the water along the edge of the pot, so that the dumplings can be cooked Turn up, no adhesion, to be boiled twice, respectively, add half a bowl of cold water, so that the dumpling is fully heated inside.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Jiu Cai Shui Jiao